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What do you think are the best parts (tasting and texture) of a goose, a duck, and a chicken? |
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Why do non-chicken, even beef, recipes call for chicken broth? |
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| Topic | Replies / | Last Post | ||
|---|---|---|---|---|
|
What do you think are the best parts (tasting and texture) of a goose, a duck, and a chicken? |
||||
|
Why do non-chicken, even beef, recipes call for chicken broth? |
||||